chop them first while the
work bowl is clean and dry,
then set aside until needed.
Put dry ingredients like
flour, salt and leavening in
the work bowl and process
with the metal blade for
5 seconds to mix.
Remove and reserve
the dry ingredients.
Add the eggs and sugar
to the work bowl and, using
the ON button, process to
mix, letting the machine run
about 1 minute. Next, add
butter at room temperature
and cut into 1-inch pieces.
Run machine continuously
for a minute, until the butter
is thoroughly mixed with
the sugar and eggs. Then
add flavoring and liquid –
vanilla, spices, cocoa, etc.
Process until mixed. Add
the dry ingredients to the
work bowl.
Process by pulsing,
inspecting after each pulse.
Stop pulsing as soon as
the dry ingredients have
almost disappeared into the
batter. Overprocessing will
cause quick breads and
cakes to be tough. (If your
recipe calls for ingredients
that are to be coarsely
chopped – like raisins or
nuts – add them last with
the mixed dry ingredients.)
To make cake mix:
Your food processor work
bowl is large enough for the
preparation of an 18.5-ounce
packaged cake mix.
Insert the metal blade and
add the cake mix to the
work bowl. Press the ON
button and while the
machine is running, add
the eggs and liquid through
the small feed tube and
process for 5 seconds.
Scrape down the sides of
the work bowl and process
1 minute more for maximum
volume. Do not remove the
metal blade.
Insert a finger into the
underside of the blade from
the bottom of the work
bowl, to hold the blade in
place while emptying the
batter.
Tip:
After emptying cake batter
or puréed soup from the
work bowl, replace the bowl
on the motor base and
PULSE once. Centrifugal
force will spin the batter off
the blade onto the sides of
the work bowl. Remove the
blade, and use the spatula
to scrape any remaining
batter from the bowl.
PREPARING FOOD
FOR SLICING AND
SHREDDING
For disc assembly
instructions, refer to
Assembly Instructions.
Round fruits and
vegetables:
Before processing onions,
apples and other large,
round fruits and vegetables,
cut the bottom ends flat to
make the food lie stable on
the disc.
Place the food in the feed
tube, flat side down, as far
left as possible, to prevent
it from tilting when being
processed.
Choose fruits that are firm
and not too ripe. Remove
large hard pits and seeds
from fruits before process-
ing. Seeds from citrus fruits
need not be removed.
Remove the rind before
slicing or shredding,
if desired.
Whole peppers are
an exception:
Remove the stem and cut
the stem end flat. Remove
the core and scoop out the
seeds. Leave the end
opposite the stem whole, to
keep the structure stiff. This
ensures round, even slices.
Large fruits like pineapple:
Cut the ends flat, cut in
half, and either core or
remove the seeds. If nec-
essary, cut the halves into
smaller pieces to fit the
feed tube.
Cabbage and
iceberg lettuce:
Turn the head on its side
and slice off the top and
bottom, leaving a center
section about 3 inches (8cm)
deep. Remove the core,
then cut in wedges to fit the
feed tube. Remove the core
from the bottom and top
pieces and cut into wedges
to fit into the feed tube.
The optional 2mm and 1mm
Slicing Discs are excellent
for slicing cabbage for
coleslaw.
If the fruit or vegetable
doesn’t fit, try inserting it
from the bottom of the feed
tube, where the opening is
slightly larger.
Pack the feed tube for
desired results:
For long slices or shreds,
cut the food in feed tube
widths and pack the
pieces horizontally.
For small, round slices or
short shreds from carrots,
zucchini and other long
vegetables, cut in feed
tube heights and pack
tightly upright.
Food should fit snugly, but
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